I consider myself to be a professional snacker. As much as I try to resist the cracker and chip aisles at the grocery, I can’t stay away.
It doesn’t help that my son share my affection for bagged snack’s. I will never not be around that kind of food. My willpower is always pushed to the limit when I try to have just one bite.
If it’s crunchy and salty, I’m all over it. I used to think I was more of a sweet tooth kind of person, but I want it all. I like to nibble and nosh!
No surprise, I get very excited about the Super Bowl. My Cincinnati Bengals haven’t made it there since I was in grade school, a long, long time ago.
But I’m not sad my team isn’t in the playoffs. Then it means I can be 100% focused on food and drinks.
I like watching the game no matter who’s playing, and of course, the commercials are pretty great, too. Let’s be honest, most of us are there for the game-day spread. It’s always the best part.
What I like about the food is that unlike the game, you can guarantee the outcome will be good.
This year I wanted to try a few new things to go with the chili and fudge brownies that have permanent spots on my Super Bowl roster.
After some brainstorming and experimenting, I made vegetarian sweet potato skins. I started by roasting the sweet potatoes.
Once they were cool enough to handle, I halved them and scooped out the flesh. I folded that sweet potato with salsa, scallions and sautéed spinach.
After the skins crisped up a bit in the oven, I spooned the flesh back into the potatoes and topped them with black beans and a little shredded cheese.
I finished the sweet potato skins with cilantro and more scallions and salsa.
Sweet Potato Skins
- Total Time: 1 hour 10-30 minutes
- Yield: Makes 10 1x
5 small sweet potatoes
2 tablespoons olive oil
3 scallions, sliced thinly, white and green parts separated
2 handfuls baby spinach
2 tablespoons salsa
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup black beans
1/2 cup shredded white cheddar cheese
1 tablespoon chopped cilantro
Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and scooping out the flesh leaving a thin layer at the edges. Transfer about 1-1/2 cups of the flesh to a medium bowl.
Rub the potatoes with 1 tablespoon olive oil and place them cut side down on a parchment-lined sheet pan. Bake for 10-15 minutes until crisp.
In a large skillet, heat the olive oil over medium high heat. Sauté the white parts of the scallions until they start to soften, about 2 minutes. Add the spinach and cook for a couple minutes until it wilts. Stir into the sweet potato flesh along with the salsa, salt and pepper.
Turn over the potato halves and spoon in the sweet potato mixture. Sprinkle on the black beans and cheese. Melt the cheese in the oven, about 8-10 minutes. Top with green scallions and cilantro before serving.